Oster Smoker Roaster Oven Instruction Manual - Page 10

Baking* • B aking pans should always be placed on the ROASTING RACK. Do not place pans on bottom of REMOVABLE ROASTING PAN. • M etal pans are recommended for use in the roaster as they provide better heat transfer and browning. FOOD MUFFINS QUICK BREAD YEAST BREAD YEAST ROLLS COOKIES BROWNIES CUPCAKES SHEET CAKE POUND CAKE BUNDT CAKE CHEESECAKE FRUIT PIE CUSTARD PIE PASTRY SHELL PIZZA (9-INCH) BAKED POTATOES SWEET POTATOES SCALLOPED POTATOES WINTER SQUASH BAKED APPLES TEMP. SETTING 425° F 375° F 400° F 400° F 350° F 350° F 350° F 350° F 350° F 350° F 325° F 425° F 350° F 425° F 425° F 350° to 400° F 350° to 400° F 350° F 400° F 350° F * Always preheat roaster prior to baking BAKING TIME (MIN) 15 to 20 65 to 75 40 to 45 18 to 20 11 to 13 25 to 30 25 to 30 40 to 45 50 to 60 50 to 60 50 to 60 45 to 50 50 to 60 10 to 13 20 to 25 50 to 60 55 to 65 75 to 90 45 to 60 35 to 45 18 www.oster.com CKSTROSMK18_12ESM1.indd 18-19 RECIPES OPEN-FACED ROAST BEEF SANDWICHES WITH MUSHROOMS AND ONIONS RUB: 2 teaspoons Mexican chili powder 1/8 teaspoon Cayenne pepper ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon ground cumin ½ stick butter 2 large onions, peeled and sliced 2 tablespoons extra virgin olive oil 16 ounces mushrooms, cleaned and sliced Extra Kosher salt and freshly ground pepper One 3-4 pound boneless beef sirloin roast trimmed of fat 2-3 large French baguettes sliced lengthwise and lightly toasted 1. In a small bowl, combine chili powder, Cayenne pepper, salt, black pepper, and cumin. Sprinkle the rub over the meat. 2. Place ⅓ cup of dry wood chips in each of the wood chip bins in roasting pan. Place beef roast on bottom rack. 3. Turn temperature dial to 225 °F. Cover and smoke for 1½ to 2 hours or until desired doneness (meat thermometer registers 140 °F for medium-rate doneness or 155 °F for medium doneness). 4. Cover the beef roast with foil. Let stand 15 minutes before carving. Thinly slice the beef. www.oster.com 19 6/11/12 11:09 AM